Gnocchi basic recipe without eggs

Ingredients for 6 servings:

• 600 g jacket potatoes, floury, from the day before
• 250 g spelt flour
• 70 g durum wheat semolina
• 1 tsp, heaped nutmeg, freshly grated
• 1 tsp, leveled turmeric powder
• ½ tsp white pepper
• Salt
• 30 g butter for frying
• ½ bunch parsley

Instructions

Working time approx. 30 minutes; Rest time approx. 15 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 1 hour

a great side dish to many dishes

Press the jacket potatoes through a potato ricer, then place them in a bowl with the spelt flour, semolina, and seasoning. Add salt, if desired, and knead until the dough pulls away from the edges. Let the mixture rest for about 15 minutes before further processing. Form the dough into thumb-thick rolls. Cut these into 10 mm thin slices. Then place the slices in boiling salted water and simmer until they float to the surface. Melt the butter in a pan. Remove the gnocchi from the water with a slotted spoon and fry in the hot butter, swirling several times until they begin to brown. Wash the parsley, pat dry, remove the stalks, and finely chop. Add to the pan and toss several times to fold in. Remove the gnocchi with a slotted spoon and serve in a bowl.